Fried Catfish

Name: Fried Catfish
Yield: serves 4 to 6
Ingredients: Peanut oil, for frying; 2 cups buttermilk; 1 tablespoon hot sauce, preferably Tabasco; 1 cup yellow cornmeal; 1/2 cup all-purpose flour; 2 tablespoons seasoned salt; 1 teaspoon paprika; 1 teaspoon cayenne pepper; 1 teaspoon freshly ground black pepper; Six 6-ounce catfish fillets, patted dry (see note)

December 14, 2011

PAT Catfish is the best fish to fry. Fillets are plump, and the flesh is fatty enough to keep it moist throughout the frying. The buttermilk batter produces a flaky crust, and the pinch of cayenne pepper gives it a hint of spice: a reminder for the newlyweds-to-be of just how important it is to keep a little spice in your years of marriage.

Recipe notes

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